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Categories:
turkey bacon chicken thighs flour garlic onion carrot white wine chicken stock tomatoes tomato paste salt ground black pepper thyme bay leaf gremolata parsley garlic lemon zest
Viewed: 41 - Published at: 4 years agoIngredients
- 4 slices turkey bacon, diced
- 4 -6 skinless chicken thighs
- 14 cup all-purpose flour
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- 23 cup dry white wine
- 23 cup chicken stock
- 1 (14 1/2 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- salt, to taste
- ground black pepper
- 2 -3 sprigs fresh thyme
- 1 bay leaf
- gremolata
- 12 cup chopped fresh parsley
- 1 garlic clove, minced
- 2 teaspoons grated lemon zest
Method
- 1.
- Fry Bacon in a large skillet with olive oil.
- When crispy, remove to a paper-towel lined plate with a slotted spoon.
- 2.Mix flour with a little salt and pepper, then dust the chicken breasts lightly with the seasoned flour.
- Add the chicken to the Bacon drippings, and cook until browned on the outside.
- Remove to a bowl, and keep warm.
- 3.Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.
- Return the veal to the pan and mix in the carrot and wine.
- Simmer for 10 minutes.
- 4.
- Pour in the tomatoes and chicken stock, and season with salt and pepper.
- Add the bacon bits, bay leaf, thyme and tomato paste.
- Cover, and simmer over low heat for 1 hour, basting the chicken every 15 minutes or so.
- 5.
- Serve over whole wheat pasta of your choice or egg yolks brand egg noodles .
- 6.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest.
- Sprinkle generously over each serving.
